How to bake a simple and delicious fruitcake

Covered with marzipan and icing, this is a perfect cake for Christmas or a celebration. Or eat it plain for afternoon tea. However you do it, here's the easy way to make it:

• 100 g (3.5 oz) glacé cherries, washed and dried
• 100 g (3.5 oz) mixed peel, finely chopped
• 225 g (1 cup) currants
• 225 g (1 cup) dark raisins
• 225 g (1 cup) golden raisins
• 50 g (1/4 cup) ground almonds
• 50 g (1/4 cup) whole almonds, roughly chopped
• 225 g (1 cup) all-purpose flour
• 2 ml (1/2 tsp) salt
• 5 ml (1 tsp) mixed spice (recipe below)
• 225 g (1 cup) salted butter
• 225 g (1 cup) dark brown sugar
• 4 eggs, lightly beaten
• 15 ml (1 tbsp) molasses
• 2 ml (1/2 tsp) vanilla
• Finely grated zest of 1 orange or lemon
• 30 ml (2 tbsp) milk
• 30 ml (2 tbsp) brandy

1. Heat the oven to 150°C (300°F).
2. Grease a 20 centimetre (eight inch) round cake pan or spring-form pan and line it with a double layer of baking parchment. Tie a double layer of brown paper around the outside of the pan.
3. Mix the cherries with the peel, dried fruit and almonds.
4. Sift the flour, salt and mixed spice into a bowl. Add 60 millilitres (four tablespoons) of the fruit mixture and toss together.
5. Cream the butter and sugar together until the mixture is light and fluffy. Add the eggs a little at a time, plus a spoonful of flour mixture at each addition to stop the mix from curdling.
6. Once all the egg has been added and mixed, fold in the remaining flour. Then add the rest of the fruit mixture, the molasses, vanilla, zest and milk. Mix well.
7. Carefully spoon the mixture into the prepared pan and smooth it level. Arrange some almonds or cherries in the top if you wish.
8. Bake for two hours, then lower the temperature to 140°C (285°F). Cook for another 1 1/2 to 2 hours, or until a skewer pushed into the centre of the cake comes out clean. If the top of the cake is browning too quickly, cover it loosely with foil.
9. Cool in the pan for one hour, then turn out the cake and continue cooling on a wire rack.
10. When completely cool, pierce the top several times with a skewer and spoon over the brandy, allowing it to soak in.
11. Makes a 20 centimetre (eight inch) round cake.

• Blend one tablespoon each of ground allspice, ground cinnamon and ground nutmeg.
• Add two teaspoons ground mace.
• Add one teaspoon each of ground cloves, ground coriander and ground ginger.
• Blend and store in a sealed jar away from light.
• You can also use this in recipes that call for pumpkin pie spice.

• If you don't plan to ice the cake, press some almonds or glacé cherries (or both) into the top before baking.
• This cake is best left to mature for six weeks after cooking, tightly wrapped in a double layer of greaseproof paper, then in foil.
• You can add more brandy over this period if you wish.

A fruitcake is a holiday staple and much easier to make than you think. Make sure you have all your ingredients ready and measured before starting and the baking process will go a lot smoother.

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